Comments: Using the giblets and vegetables to make a turkey stock is a great way to get the most flavor for the gravy and give it a rich turkey taste.

Turkey Giblets: neck, heart, gizzard

1 Tbls. olive oil (extra virgin)

2 stalks celery, roughly chopped

1 onion, roughly chopped

1 carrot, medium diced

1 cup white wine

1 cup Madeira (wine) or cream sherry

4 cups homemade turkey stock

6 whole black peppercorns

3 bay leaves

3 Tbls. all-purpose flour

Salt and freshly ground pepper to taste

• To make turkey stock:
  • Heat olive oil in medium saucepan over medium-high heat. Add giblets and cook, stirring until browned on all sides.
  • Remove giblets and set aside.
  • Reduce heat to medium then add celery, carrot, and onion. Cook, stirring, until onions begin to brown, about 10 minutes.
  • Add white wine and Madeira then cook until reduced by half, about 15 to 20 minutes. Add stock, giblets, peppercorns, and bay leaf.
  • Simmer for 40 minutes. Strain and discard solids.

• To make gravy:
  • Pour juices from the pan into fat separator and let separate for about 10 minutes.
  • Place roasting pan over medium heat, add turkey juices, reserving fat. Scrape bottom and sides with a wooden spoon to dislodge any brown bits.
  • Add 3 tablespoons turkey fat and flour, cook, stirring, until brown, about 2 minutes.
  • Whisk in strained stock, 1 cup at a time, until incorporated. Remove from heat and strain into saucepan.
  • Cook on medium-high heat, until gravy thickens, 10 to­ 15 minutes.
  • Season to taste with salt and pepper, serve.